Nut Tips

Roasting nuts is easy and so worth the extra effort for both taste and texture.

Blanching Almonds:

To blanch shelled almonds, put them into boiling water and let stand 3 minutes. Drain. Slide skins off with your finger. Spread nuts on absorbent paper towels to dry. Roasting also will loosen the skins of peanuts, either shelled or unshelled. Source: Almond Board of California.

Chopping Nuts:

If you need large nut pieces, simply break nuts like pecans or walnuts with your fingers.

For finer pieces, use a knife or chopping bowl.

Almonds may be chopped in a blender or food processor, 1/2 cup at a time for 30 seconds on high speed.

Place nuts in a zip lock bag and gently pound with a mallet or the bottom of a small sauce pan.

Oven Roasting (or Toasting) Nuts:

Roasting improves the flavor of nuts. This method is great for roasting larger amounts. Place nuts on a baking sheet in a preheated 300°F (150°C) oven. Bake for about 5 to 10 minutes, stirring frequently to avoid scorching. Watch closely, as the nuts may be golden one minute and burn the next.

Pan Roasting (or Toasting) Nuts:

This method is quick and more economical for roasting smaller amounts. Place nuts in a heavy skillet over medium heat and cook, stirring constantly, until fragrant and golden in color. Remove from pan immediately and cool.

Storing Nuts:

Store nuts in their shells to protect from light, heat, moisture, and exposure. If already shelled, store tightly covered in cool, dark, dry place or in the freezer. Salted nuts are more prone to rancidity than unsalted, so it is recommended they be refrigerated after opening.

Bonus Tip - Toasted Oats:

For a nuttier flavor, use toasted oats in recipes calling for oats. To toast, spread oats on a baking sheet; bake at 350°F (175°C) for about 10 minutes, stirring frequently. Toasted oats turn a plain bowl of breakfast oatmeal into something special. Toss in some raisins or chopped dates and watch the smiles appear in your kitchen.